Dairy-Free, Elimination Diet, Garden Gluttony, Gluten Free, Recipes

Turkey Sausage Stirfry Breakfast

breakfast fork
Photo and recipe courtesy of Leaves of Life.

 

Ingredients:

  • 3-4 turkey sausage links, cut into bite sized pieces
  • 1 medium zucchini, chopped
  • 2-3 tbsp. chopped onion
  • 1 tsp fresh rosemary, diced
  • 1 tsp fresh basil, diced
  • EVOO
  • 1/4-1/2 cup quinoa, precooked
  • Salt and pepper to taste

Instructions:

  1. Brown sausage for 2 minutes in oil
  2. Add zucchini, onion and rosemary and cook, stirring frequently, another 2-4 minutes
  3. Add rest of ingredients and cook another 1-2 minutes
  4. Season to taste

Tip: Just about any veggies will work in this recipe.  Try mushrooms, cherry tomatoes, peppers, spinach…you name it, it can work!

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Healthy Desserts, Recipes

Delicata Squash Rings

squash
Recipe and photo courtesy of Leaves of Life. Crispy and salty on the outside, sweet and tender on the inside…these delicata squash rings taste like dessert—and no need to remove the beautiful skin

Ingredients:

  • Delicata squash
  • 1-2 tbsp. coconut oil
  • Salt and pepper to taste

Instructions:

  1. Cut delicata in half shortways and remove both stem ends.
  2. Remove seeds with a spoon and slice into 1/4 inch slices.
  3. Arrange on a cookie sheet and drizzle with liquid coconut oil, then toss to coat.
  4. Sprinkle with salt and pepper.
  5. Bake at 400 for 30-40 minutes, turning halfway through cook time.

Tip:

Try adding a sprinkle of cinnamon to enhance the sweetness and help balance blood sugar.

Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Butternut Squash Coconut Curry Soup

butternut soup
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 2 medium or 1 large butternut squash
  • 2-4 cups chicken broth (depending on desired thickness)
  • 1 14 ounce can coconut milk
  • 2 tbsp coconut oil
  • 2 tbsp curry paste
  • 2 tbsp diced ginger root
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/2 lime, juiced
  • 1/4 cup cashew nut butter (optional)
  • Salt to taste

Instructions:

  1. Cut butternut squash in half and scoop out seeds.  Lay cut side down on baking tray and place in oven at 350 for 40 minutes, until tender when pierced with a knife.
  2. Place coconut oil, onion, ginger and garlic in skillet and cook over medium heat until onion is translucent.
  3. Scoop butternut squash out of skin into food processor or high speed blender.
  4. Add remaining ingredients and puree until smooth.
  5. Taste and salt as desired.
  6. Warm before serving.

Tips:

I’m not super crazy about acorn squash, and my garden burped out a pile of them this year, so I added 2 of them each time I made this soup.  They hid well.  -Patty

Dairy-Free, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Chicken Lentil Chorizo Stew

chicken lentil chorizo
Photo and recipe courtesy of Leaves of LIfe

Ingredients:

  • 1 pound fresh chorizo, skin removed and chopped
  • 1/2 pound chicken, chopped
  • 6-8 cups chicken broth
  • 2 large carrots, peeled and chopped
  • 3 sticks of celery, chopped
  • 1 large red pepper, chopped
  • 1 hot banana pepper, chopped (you can go hotter or milder)
  • 1 mediumish zucchini, chopped
  • 1 mediumish yellow summer squash, chopped
  • 1 medium onion, chopped
  • 1 package mushrooms, chopped
  • 1 large handful fresh basil, chopped
  • 1 small handful cilantro, chopped
  • Just enough oil of your choice to prevent veggies from sticking
  • 2 tsp dry Italian herbs
  • Salt and pepper to taste

Instructions:

  1. Cook chicken and chorizo in chicken broth, then remove and allow to cool before chopping
  2. In a skillet, add oil and all veggies-I like to start with carrots and celery because they take longer to cook-this prevents overcooking of the other veggies
  3. Once veggies are cooked until slightly crunchy, add back to broth
  4. Add all other ingredients and cook over medium heat about 10 minutes
  5. Taste and tweak flavors and serve

Tips:

You can add a glug of olive oil to a bowl of this soup to boost oleic acid levels.  This is a common deficiency on micronutrient testing in our office.  Oleic acid is crucial to healthy cell membranes.

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Spaghetti Sauce over Spaghetti Squash

spaghetti
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 1 pound ground meat (ground chicken, lamb, beef, turkey, venison all work well here)
  • 1 large spaghetti squash, halved and seeded
  • 1 jar of spaghetti sauce
  • 1 large green pepper, chopped
  • 1 large chocolate (or red, yellow or orange) pepper, chopped
  • 1 large onion, chopped
  • 1 8 ounce package of mushrooms, chopped
  • 2 large tomatoes, chopped
  • 3-5 garlic cloves, minced
  • Large handful fresh basil, chopped
  • 1 tbsp dry Italian herb blend
  • 2 tbsp oil of choice
  • Salt and pepper to taste

Instructions:

  1. Place halved spaghetti squash cut side down on baking sheet and put in oven at 350 for approximately 30 minutes (check for doneness by piercing skin with a knife–when knife easily punctures skin, it’s done)
  2. Place all vegetables in skillet with oil and stir over medium heat until slightly crunchy
  3. Add minced garlic, fresh basil and any other fresh herbs you may have on hand that will go well
  4. Continue stirring over medium heat until the herbs are slightly wilted
  5. Add spaghetti sauce and dry Italian herbs and reduce heat to simmer until spaghetti squash is done
  6. Once squash is cooked through, remove from oven and using a fork, scrape and fluff squash as you remove from skin
  7. Top with sauce and enjoy!

Tips:

If not avoiding dairy, top with goat or parmesan cheese for a flavor boost.  It’s also nice to top with more fresh basil.  Adding olives is another nice touch to this recipe.

 

Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free

Roasted Chickpeas

photo (3)
Photo and recipe courtesy of Leaves of Life

Ingredients:

  • 3 cans of chickpeas/garbanzo beans (they’re the same thing!)
  • 2 tablespoons of oil
  • Salt and pepper to taste

Instructions

  1. Open cans and drain liquid
  2. Rinse with water and pat dry
  3. Pour in large bowl and coat with oil, salt and pepper
  4. Spread out on cookie sheet and bake in preheated 400 degree oven
  5. Stir and move beans around after about 20 minutes and check them every 10 minutes until golden brown
  6. Leave them in the oven and turn it off so that they can dehydrate overnight
  7. Take them out and put in an air-tight container

Tips

You can add any spices to these—try garlic and paprika or even cinnamon for a sweeter treat!

 

Dairy-Free, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Recipes

Chicken Sausage Gumbo

 

gumbo
Photo and recipe courtesy of Leaves of Life
okra
Blend of heirloom okra from Seed Savers Exchange

Ingredients:

  • 1.5 pounds chicken, cooked and cut into bite-sized pieces
  • 1 package savory breakfast sausages, sliced
  • 1/4 cup oil (grapeseed or olive)
  • 6-8 medium tomatoes, chopped (or 2-14.5 ounce cans stewed tomatoes)
  • 32 ounces chicken broth
  • 2 cups fresh okra
  • 1 large onion
  • 2 cups green beans
  • 1 large red pepper
  • 1 large green pepper
  • 1-2 hot peppers
  • 1 medium zucchini
  • 6 stalks celery
  • 2 cans beans (white, pinto or blended work well)
  • 3 tbsp fresh basil, chopped
  • 5 garlic cloves, minced
  • 1 tbsp Italian herbs
  • 1 tbsp paprika (smoked paprika is nice here)
  • Salt and pepper to taste (cayenne if you want spicy)

Instructions:

  1. Chop all the veggies into bite-sized pieces
  2. In a large skillet, add oil, green beans, chopped peppers and celery.  Cook for 5 minutes then add onions, okra and minced garlic and cook until vegetables are still slightly crunchy
  3. Meantime, cook chicken in broth and set aside until cool enough to chop
  4. Add sausage, tomatoes, beans, Italian herbs and paprika to sauce pan the broth is in and set to low/medium heat
  5. Reintroduce chicken after it cools enough to chop
  6. Add veggies and cook 10 minutes to allow flavors to blend
  7. Salt and pepper to taste

My garden has been trickling okra and it took me nearly a week to collect enough for this recipe, but it was worth the wait!   -Patty

Dairy-Free, Detox, Elimination Diet, Fat Free Vegan Low Sugar, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Fresh Salsa

salsa2
Photo and recipe courtesy of Leaves of Life

I’m not precise w/salsa, but here’s what I throw in:

Ingredients:

  • Tomatoes
  • Assorted peppers (1-2 hot ones to jack it up a little)
  • Onion (purple is beautiful)
  • Basil and assorted other herbs (parsley, cilantro, marjoram, whatever is on hand)
  • Juice of 1-2 lemons or limes
  •  A li’l salt 
  • Garlic–several cloves, peeled 

Instructions:

  1. Dice one large tomato, onion and largest peppers and set aside
  2. Blend all remaining ingredients in a blender
  3. Combine chopped and blended ingredients and season to taste
  4. Bam!  Salsa!

Tips:

Great for topping omelets, added to bean soup during cooking or after, and even as a salad dressing.  Great as a snack with chips–try adding some guac or hummus to balance it.

This is a great way to use abundant cherry tomatoes!

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Recipes

Chicken Vegetable Soup

chicken veg soup
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 1 lb chicken, cooked and chopped
  • 6-8 cups chicken broth
  • 2 cups green beans, snapped
  • 2 medium potatoes (Yukon gold are lower glycemic than white)
  • 3-4 carrots, peeled and chopped
  • 2 tsp Italian herbs
  • 2-4 cloves garlic, minced
  • 1 tbsp olive or grapeseed oil

Directions:

  1. Heat oil in a deep sauce pan over low heat and add minced garlic; stirfry for 1 minute or until garlic is aromatic but not browned
  2. Add all other ingredients and cook until vegetables are tender, about 20 minutes.

Tip:

Fresh dill is a nice addition to this soup when it’s available.  Add a dollop of butter to the pan or a few dribbles of olive oil to individual servings as an enhancer and to increase satiety.

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo

Kale Chips

kale chips
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • Kale
  • Olive oil
  • Salt to taste
  • Garlic powder to taste (not pictured here)
  • Nutritional yeast to taste (not pictured here)

Directions:

  1. Remove most of tough portion of stems
  2. Dribble oil over kale and using your hands, massage it onto both sides of all leaves.  This will just take 30-60 seconds.
  3. Spread kale in a mostly single layer on a large baking sheet or pizza sheet
  4. Sprinkle with salt, garlic powder and nutritional yeast
  5. Bake at 225 for 30 minutes, then check for areas of moistness – shift kale chips around if needed for even drying
  6. Turn oven off once mostly dry and allow to slowly finish drying with door closed

Tips: Try adding a spritz of lemon juice or other powdered herbs for variety before baking.  To keep kale from getting stale/moist, store in an airtight container.  Dried kale can be crumbled into soups, added as a crunchy salad topper or enjoyed straight up!

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